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–+ servings
delicious pumpkin pie cupcakes

Pumpkin Pie Cupcakes

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 muffin tin
  • 12 cupcake liners
  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 Cooling rack

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a mixing bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  • In another bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, ground ginger, ground nutmeg, and ground cloves.
  • Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
  • Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let cool completely before serving.

Notes

For a more festive touch, consider topping the cooled cupcakes with whipped cream or cream cheese frosting. If you prefer a spicier flavor, you can adjust the spices to taste. Store leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life.
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